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Friday, November 18, 2011

APPLE GINGER CHUTNEY

by Sheila Connolly

By now we're nearing the end of our easy holiday cooking recipes. You've taken that large turkey or ham or whatever and sliced and diced it, and prepared it in six different ways, and you're flat-out tired of it, right? Well, here's something a bit different that you can use to spice it up. Even better, you can make it well before the Big Meal, so it will be ready when you need it. (And of course I had to find something with apples in it!)

Apple Ginger Chutney

2 Tblsp vegetable oil1 ½ tsp mustard seeds

In a large, heavy pot, warm the oil over high heat. Add the mustard seeds, cover, and cook until they stop popping. Remove the lid and reduce heat to medium-high.

Stir in the apples, raisins, brown sugar, vinegar and water (there should be enough water to cover). Simmer, uncovered, until the apples are soft but still hold their shape, and the mixture thickens (30-40 minutes).

Remove the cinnamon sticks and chill.

If you want to spice it up a bit, you can add a dash of cayenne or some hot pepper flakes.

This may be stored in the refrigerator for up to two weeks. It makes one quart.

Chutney is something that I make at least once a month. (It's my way of cleaning out the fruit bin when things become too ripe!) I don't think I make it the same way twice, but it's a delicious way to liven up plain old roasted meat, and Marc and I often use my homemade version on spicy takeout Indian food from our neighborhood. This recipe is wonderful and will get good use in our house. Thank you kindly and....